Lemon Poppyseed Zucchini Bread
Equipment
- loaf pans
- oven
Ingredients
- 4 cups flour
- 1 1/2 cups sugar
- 1 pkg lemon cook & serve pudding mix 4.3 oz. box
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 eggs
- 1 1/4 cups milk
- 1 cup oil
- 3 Tbsp lemon juice
- 3 tsp lemon zest
- 4 tsp poppy seeds
- 3 cups zucchini shredded
Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Shred zucchini, drain if extra watery
- Combine dry ingredients in a bowl
- Combine wet ingredients in another bowl
- Stir the dry ingredients into the wet ingredients
- Fold in the zucchini, poppyseeds, and lemon zest
- Pour into 2 lightly greased loaf pans
- Bake at 350 degrees Fahrenheit for 50-55 minutes until golden brown
- Let cool for 10 minutes then remove to a cooling rack
Glaze
- Whisk 1 to 2 tablespoons of lemon juice with a cup of powdered sugar until smooth. Drizzle over mostly cooled bread.